Should it be so many minutes per pound? Should the lid on the bbq be open or closed?|||Are you using gas or charcoal? If it's gas, leave the lid open for the first hour. (keep temp at 350 degrees). Close lid and continue checking chicken every 1/2 hour, maintaing temp of 350. Insert quick read thermometer until your chix has reached 170 degrees internally. (to do this insert thermomter between thigh and leg area-not on a bone, but through thickest part of meat). I also check thickest part of breast. Remove from heat and wrap in foil or cover for 20 minutes. It will be ready to cut and serve. If you are using charcoal, the only difference is to close lid immediately and check every hour. Then follow instructions for thermometer check. remove from heat etc.|||till the temp is 165'

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